Holiday Potatoes

Thanksgiving is less than a month way, and I have been making a tentative list of sides for the big day.  I have had a potato dish on the brain that I made for a supper club about 10 years ago.  It was a baked dish of mashed potatoes, carrots, and cheese; and, it was absolutely delicious.  I spent this past week reinventing those potatoes. I wanted them to have a depth of flavor that the old dish was lacking, and I wanted to eliminate the cheese but not lose any flavor. (I'm sure you are wondering why on earth I would want to eliminate the cheese? Don't worry, I haven't lost my mind! It's just that I already have a side dish planned in which cheese is the star, and I was looking for a balance among all flavors.) I played around and came up with a dish that has potatoes, carrots, parsnips, and Greek yogurt.  It is a wonderful comfort food that is rich without being too heavy. I gave it a taste run as a side dish at dinner this week.  All four of my children and my husband raved over it. I guess that makes it a keeper! It has earned a spot on my Thanksgiving table and hopefully your table, too.

Holiday Potatoes
6 medium Yukon gold potatoes, peeled and quartered
2 carrots peeled and cut into 1-inch chunks
1 parsnip, peeled and cut into 1-inch chunks
1/2 stick butter
1 tsp. sea salt
3/4 cup Greek Yogurt
1 tsp. dried dill
1 cup bread crumbs
3 Tbs. butter, melted

Boil the potatoes, carrots, and parsnips over medium high heat for 20-25 minutes or until vegetables are tender.  Drain.  Mash the potatoes, carrots, and parsnip together with the butter.  Stir in the salt, dill, and Greek yogurt.  Spray an 11 x7 dish with cooking spray.  Spoon the potato mixture into the prepared baking dish.  Stir the bread crumbs with melted butter. Sprinkle the bread crumbs over the potatoes.  Bake at 350 degrees for 20 minutes or until heated through.


Come join the fun at the My Baking Addiction and GoodLife Eats Holiday Recipe Swap sponsored by OXO.